Name: Strawberry Rhubarb Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 1/4 cups milk (dairy or non-dairy); 1/3 cup maple syrup or honey; 1/4 cup unsweetened applesauce; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons melted coconut oil or butter; 1 cup chopped fresh or frozen rhubarb; 1 cup chopped fresh strawberries

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If you’re looking for a fresh, cheerful breakfast that feels like the best of spring in every bite, Strawberry Rhubarb Baked Oatmeal is the dish you need. It’s a delightful melding of juicy strawberries and tangy rhubarb, baked into cozy oats with just the right touch of natural sweetness. Whether you’re fueling up for a busy day, craving something nourishing, or simply want to brighten up your morning routine, this recipe brings together wholesome ingredients for a beautiful, crowd-pleasing bake that’s just as delicious cold as it is warm from the oven.

Strawberry Rhubarb Baked Oatmeal Recipe - Recipe Image

Ingredients You’ll Need

This Strawberry Rhubarb Baked Oatmeal keeps things simple, spotlighting ingredients that create incredible flavors and textures together. Each element has its own role in delivering that irresistible combination of creamy oats and vibrant fruit with just enough sweetness.

Old-fashioned rolled oats: The heart of baked oatmeal, giving it a tender, toothsome texture and apple-pie-like comfort.
Baking powder: Lifts the oats, helping everything puff up a bit for that perfect soft bite.
Ground cinnamon: Warmth and depth that ties the fruit and oats together, making your kitchen smell amazing as it bakes.
Salt: Just a little, to round out the flavors and balance the natural sweetness.
Milk (dairy or non-dairy): Moistens the oats and keeps everything creamy—choose your favorite kind here.
Maple syrup or honey: Adds gentle sweetness with a subtle flavor twist depending on which you choose.
Unsweetened applesauce: Provides moisture and tenderness with a hint of fruity flavor, all without extra fat.
Large egg: Binds it all together for that classic, cohesive baked oatmeal slice.
Vanilla extract: A cozy background note that works magic with the fruit and oats.
Chopped fresh or frozen rhubarb: The tart hero, bringing a tangy brightness that cuts through the sweetness.
Chopped fresh strawberries: Juicy bursts of flavor and color in every bite—use the ripest berries you can find.
Melted coconut oil or butter: Adds richness and helps keep everything tender—pick your favorite for a subtle coconutty note or classic buttery taste.

How to Make Strawberry Rhubarb Baked Oatmeal

Step 1: Prep Your Baking Dish and Oven

Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with a little coconut oil, butter, or nonstick spray. This keeps the oatmeal from sticking and helps those golden edges form.

Step 2: Stir Together Dry Ingredients

In a large mixing bowl, combine the old-fashioned rolled oats, baking powder, ground cinnamon, and salt. This step creates the sturdy, flavorful base for your Strawberry Rhubarb Baked Oatmeal—make sure everything is evenly distributed for the best results.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk together the milk, maple syrup or honey, applesauce, egg, vanilla extract, and melted coconut oil or butter. The applesauce helps keep the oatmeal soft, while the maple syrup or honey works with the fruit for wonderful sweetness.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl of dry and gently stir until just combined. Don’t overmix—just ensure all the oats are evenly moistened. Your kitchen will already start to smell so inviting at this stage!

Step 5: Add the Fruit

Gently fold in the chopped strawberries and rhubarb. Both fruits add beautiful color and a lovely blend of tart and sweet. Fresh or frozen fruit work equally well, so use what’s on hand or in season.

Step 6: Bake Until Golden

Pour the mixture into your prepared baking dish, spreading it into an even layer. Slide the pan into the oven and bake for 35 to 40 minutes, until the center is set and the top turns lightly golden. Let it cool slightly before slicing and serving—it holds together best when it’s had a few minutes to settle.

How to Serve Strawberry Rhubarb Baked Oatmeal

Garnishes

Give each serving a finishing touch with a spoonful of creamy Greek yogurt, a drizzle of maple syrup, or a scattering of toasted chopped nuts for some crunch. For a truly indulgent weekend brunch, a dollop of whipped cream transforms this into a breakfast-worthy dessert.

Side Dishes

Pair your Strawberry Rhubarb Baked Oatmeal with softly scrambled eggs, a fresh fruit salad, or even a slice of smoked salmon and avocado toast for a beautifully balanced breakfast spread. If you love a steamy drink alongside, coffee, chai, or an herbal tea complement the oats and fruit.

Creative Ways to Present

Try cutting the baked oatmeal into neat squares and packing them in lunchboxes, or bake the mixture in muffin tins for portable breakfast cups. For a special brunch, serve slices layered with yogurt and extra fresh fruit, parfait-style, in beautiful glasses.

Make Ahead and Storage

Storing Leftovers

Strawberry Rhubarb Baked Oatmeal stores wonderfully! Simply cover the baking dish tightly or transfer slices to an airtight container. Refrigerate for up to five days—the flavors meld and deepen, and it’s easy to grab for busy mornings.

Freezing

To freeze, cool the baked oatmeal completely, then cut into portions and wrap each in plastic wrap or foil. Freeze in a single layer, then transfer to a zip-top bag or container for up to three months. Reheat straight from the freezer or thaw overnight in the fridge.

Reheating

Pop a slice in the microwave for 30–60 seconds for a quick breakfast, or reheat in a 325°F oven for about 10 minutes until warmed through. Don’t forget a fresh topping of yogurt or fruit to wake it up!

FAQs

Can I use frozen fruit instead of fresh?

Absolutely! Frozen strawberries and rhubarb work just as well. No need to thaw—simply stir them in frozen, and bake as directed. If there’s any extra liquid, just drain it off to avoid making the oatmeal too wet.

Is this recipe gluten-free?

If you use certified gluten-free rolled oats, then yes—Strawberry Rhubarb Baked Oatmeal is delightfully gluten-free and perfect for sharing with sensitive friends or family.

Can I make this vegan?

You can! Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use plant-based milk, and choose coconut oil over butter. The texture will be a little softer but still delicious.

What other fruit combinations can I try?

If you love the flavor combo here, try mixing things up with blueberries and peach in summer, or apples and cranberries in fall. The oatmeal base is so versatile for all kinds of seasonal fruits.

Can I prep this ahead for busy mornings?

Definitely. Assemble everything the night before and refrigerate (cover the dish so the oats soak up flavor). In the morning, simply bake as usual—or bake ahead and reheat slices throughout the week for almost-instant breakfast joy.

Final Thoughts

This Strawberry Rhubarb Baked Oatmeal is a true celebration of spring and summer flavors, wrapped up in a nourishing breakfast that feels both special and effortless. I can’t wait for you to discover how easy, adaptable, and downright cozy it is. Happy baking, and enjoy every last bite of this fruity, oat-filled delight!

Strawberry Rhubarb Baked Oatmeal Recipe

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4.6 from 15 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in a delicious and nutritious breakfast with this Strawberry Rhubarb Baked Oatmeal recipe. Perfect for spring, this dish combines the sweetness of fresh strawberries with the tartness of rhubarb, all baked into wholesome oats. A comforting and satisfying way to start your day!

Ingredients

Scale

Oatmeal Mixture:

2 cups old-fashioned rolled oats
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Liquid Mixture:

1 1/4 cups milk (dairy or non-dairy)
1/3 cup maple syrup or honey
1/4 cup unsweetened applesauce
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted coconut oil or butter

Fruit:

1 cup chopped fresh or frozen rhubarb
1 cup chopped fresh strawberries

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Mix Dry Ingredients: In a large mixing bowl, combine oats, baking powder, cinnamon, and salt.
Prepare Wet Ingredients: In a separate bowl, whisk together milk, maple syrup or honey, applesauce, egg, vanilla, and melted coconut oil or butter.
Combine Mixtures: Add the wet ingredients to the dry and stir until combined.
Add Fruit: Gently fold in the strawberries and rhubarb.
Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 35–40 minutes or until the top is golden and the center is set.
Cool and Serve: Let cool slightly before serving.